Zucchini, Linguica, and Cheese Frittata
If you're looking for a satisfying and flavorful dish that works for breakfast, brunch, lunch—or even a quick dinner—this Zucchini, Linguica, and Cheese Frittata is a must-try!
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Servings: 6
Calories: 354kcal
Equipment
- Large skillet with oven safe handle
- Mixing bowl
- Mixing spoon
- Sharp knife
Ingredients
- 12 large eggs
- 1 small Onion finely diced
- 1 small Zucchini thinly sliced
- 8 ounces Linguica thinly sliced
- 1/2 cup shredded cheese Swiss or your favorite
- 2 tablespoons olive oil
- 1 teaspoons Basil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Set oven temperature to 400 F. Because the final baking is done in the oven please make sure the skillet or pan you are using has a heat proof handle.
- Add olive oil to your pan or skillet. Add the diced onion to the pan. Sauté the onion for about 2 minutes until just beginning to soften.1 small Onion, 2 tablespoons olive oil
- Add in the linguica and cook for another 4 to 5 minutes.8 ounces Linguica
- Add in sliced zucchini. Cook for 2-3 minutes to soften. Turn off heat once soft and leave vegetables in the skillet.1 small Zucchini
- In a bowl scramble the eggs. Add in the basil, salt, peppers and shredded cheese to the eggs. Blend well and pour the mixture over the vegetables in the skillet.12 large eggs, 1 teaspoons Basil, 1/2 teaspoon Salt, 1/2 teaspoon Black Pepper, 1/2 cup shredded cheese
- Gently stir the filling items around to even distribute them. Cook the eggs until they begin to set around the edges.Transfer the skillet to the oven and bake 10 to 12 minutes or until the eggs are set and slightly puffed up. Carefully remove the pan from the oven and serve.
Nutrition
Serving: 1g | Calories: 354kcal | Carbohydrates: 3g | Protein: 22g | Fat: 28g | Fiber: 0.4g
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